| TARTARIC STABILISATION MADE EASY – CMC KILLS THE CHILL FACTOR |
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| There’s a new weapon in the cost-cutting armoury for local winemakers –
it’s usually known as CMC, cellulose gum or – more accurately -
carboxymethyl cellulose. We call it ‘Inostab MES’. |
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| Produced in France by the Institut Oenologique de Champagne, Inostab MES
is sourced from purpose grown timber plantations totally eliminating GM
material and allergens. |
| Approved for use by Food Standards Australia and New Zealand only last month, Inostab MES offers winemakers a wide range of quality-enhancing and cost cutting advantages, namely: |
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No more cold stabilisation or electro-dialysis;
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Tartaric stabilisation costs reduced by a factor of up to 20;
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pH remains constant – no adjustments necessary;
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Taste and aroma remain the same;
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Recovery time is eliminated;
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Wine profile remains unchanged;
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Wine can be filtered down to .45 microns providing protocol has be followed;
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Inostab MES can be used post filtration.
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| Now used by winemakers throughout the EC as well as in New World winemaking competitors Argentina, Chile and South Africa, Inostab MES has been extensively trialled over a four year period against all known CMC products. |
| These trials were undertaken by the University of Reims and the Champagne governing body, the Comité Interprofessionnel du Vin de Champagne. A reference archive of all wines used in the CMC trials is maintained in France. |
Stocks of Inostab are currently in transit and due to arrive in early January, WE ARE ACCEPTING ORDERS NOW.
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| Click to view technical summary INSOSTAB |
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